These chocolate peanut butter banana muffins are egg-free, dairy-free, refined sugar-free, oil-free, 100% whole grain. They might actually be healthy, but they don’t taste like it! I have a habit of calling these muffins cupcakes because they taste so rich and decadent.
Peanut butter is used in two ways: as a topper and as a binder. Topping the muffins with peanut butter is optional but I love it because the peanut butter on the top creates a crunchy crust and a beautiful swirl.
The drizzle on top is also appropriate if serving to a mixed crowd so they can identify that these muffins have peanuts (so those with allergies can avoid). If you want to make this recipe nut-free, try sun butter instead.
Ingredients in the Chocolate Peanut Butter Banana Muffins:
Whole wheat flour – makes these muffins whole grain!
Natural cocoa powder – for chocolate flavor, and to interact with the baking soda and cause rise (Dutch processed cocoa powder will not!)
Baking powder & baking soda – these are the leavening agents that make the muffins rise
Salt – to amplify the flavors
Bananas – These provide sweetness and moisture without adding sugars or oil
Honey – to sweeten the muffins just a tad bit further. Other liquid sweeteners can be used, such as maple syrup
Natural creamy peanut butter – In the muffins this acts as a binder and it helps add healthy fats, in the topping it adds color and a bit of texture!
Vanilla extract – it helps amplify the sweet flavors
Chocolate chips – to add even more chocolate flavor and make the muffins rich! I use semi-sweet chocolate chips.
Tips for success when making these Chocolate Peanut Butter Banana Muffins:
- Always make sure you measure the mashed banana. They provide the majority of the moisture in this recipe, so if you are short on banana the muffins will be dense and dry. If I have half a banana leftover, I usually freeze it for these smoothies.
- To use frozen bananas, thaw the bananas in the fridge overnight or on the counter for 2 hours. Drain the brown liquid from the bananas before using, then measure the amount of mashed banana you have. The liquid will over moisten the muffins, causing them to not rise properly.
- I have not tested this recipe with all-purpose (AP) flour because I prefer to eat whole grains. If that is all you have, try with ¾ cup AP flour in place of 2/3 cup whole wheat flour. You will need slightly more because it absorbs less liquid.
- You can use either white whole wheat flour or regular (red) whole wheat flour. I have tested both and the flavor profile is not very different.
- Be sure to use natural cocoa not Dutch processed cocoa. The baking soda interacts with the natural cocoa to produce more rise. If you only have Dutch processed (which is alkalized and will not react), replace the ½ tsp baking soda with another full tsp of baking powder, making 2 tsp baking powder total.
- Baking the muffins at a high temperature to start helps them to rise higher, this is why you start at 425 F, then reduce to 350 F for the remainder of the cooking time.
- ⅔ cup whole wheat flour
- ⅓ cup natural cocoa
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup mashed banana (from 3 medium bananas)
- ¼ cup honey (or maple syrup)
- ½ cup natural creamy peanut butter, divided
- 1 tsp vanilla extract
- ⅔ cup chocolate chips (dairy-free if necessary), plus more for sprinkling
- Preheat the oven to 425 F.
- Mix together the flour, cocoa, baking powder, baking soda and salt.
- In another bowl mix together the bananas, honey, ¼ cup peanut butter and vanilla.
- Pour the wet ingredients into the dry ingredients and whisk just until everything is combined. Fold in chocolate chips.
- Spoon the batter into 12 paper lined muffin cups. Top each muffin with 1 tsp peanut butter (melt the peanut butter in the microwave to make it drizzle easily if necessary, some natural peanut butter is already runny so this step may not be necessary). Use a toothpick and swirl the peanut butter into the chocolate batter on each muffin. Sprinkle with additional chocolate chips (optional).
- Bake for 5 minutes at 425F. Then, leaving the muffins in the oven, reduce the oven temperature to 350 F. Bake for another 15 minutes, or until a toothpick inserted comes out clean.
- Muffins should be stay fresh covered in the fridge for a week.
Recipe inspired by Sally’s Baking Addiction.
